Last year was our first time to attend a SF Chef Food and Wine Tasting Tent event and we absolutely enjoyed it. This year, we decided to do it again. Having learned lessons like pacing ourselves especially with the wines, this years we were able to sample almost every restaurant featured during the Saturday afternoon grand tent tasting.
If budget and time permit, we want to do this again next year.
Here are the ones we sampled. Drumroll please...
Dish: Cured local sardines, olive oil potato puree, wild fennel salsa verde
Restaurant: Perbacco Ristorante + Bar
Chef: Staffan Terje
Dish: Stone Valley Farm Blood sausage white corn pudding
Restaurant: The Village Pub
Chef: Dimitry Elperin
Dish: Local burrata cheese, fig leaf ashed rind, golden beet and zante grape relish
Restaurant: Maverick
Chef: Emmanuel Eng
Dish: Ceviche
Restaurant: Copita Tequileria y Comida
Chef: Joanne Weir
Dish: Burrate, tuscan kale, ciabatta
Restaurant: Pizza Antica
Chef: Bradley Ceynowa
Dish: Sopressata tortilla espanola, sopressata salame biscuit with pickled peppers, finocchiono brittle with anchocherry dust
Restaurant: not indicated
Chef: not indicated
Dish: Mixed Berry Shortcake
Restaurant: Marissaa Churchill
Chef: Sweet and Skinny Driscolls, Kerrygold
Dish: Petite farcis à la provençale
Restaurant: Cafe des Amis
Chef: John Cahill
Dish: Maple Syrup Braised Boneless Beef Short Ribs with Roasted Yam and Applewood Smoked Bacon puree.
Restaurant: 1300 on Fillmore
Chef: David Lawrence
Dish: Summer Melon Soup, Habanero gazpacho crème fraîche
Restaurant: Mayfair Bakery and Cafe
Chef: Saundra Middleton
Dish: Gazpacho shooters with Drunken Shrimp
Restaurant: Fine Cooking Magazine
Chef: not indicated
Dish: Halibut slider
Restaurant: not indicated
Chef: not indicated
Dish: Spinach crepe, corn custard, chanterelle mushrooms, toasted quinoa
Restaurant: Sutro's at The Cliff House
Chef: David Seawell
Dish: Heirloom tomato and watermelon salad, mint and chili
Restaurant: Barbacco Eno Trattoria
Chef: Nick Kelly
Dish: Red wine braised wagyu beef short ribs over fresh corn polenta with rainbow chard pickles
Restaurant: Lark Creek Steak
Chef: Ismael Macias
Dish: King Salmon Gravenstein Apple, our Lardo, watermelon relish
Restaurant: Poggio
Chef: Peter McNee
Dish: Coconut ceviche
Restaurant: E&O Asian Kitchen
Chef: Eric Arnold Wong
Dish: Cobia tataki charred avocado, pickled shimei, yuzu alioli, red shiso.
Restaurant: Lake Chalet Seafood Bar and Grill
Chef: Jordan Grosser
Dish: not indicated
Restaurant: Lemongrass Thai Cuisine
Chef: Toi Sawatdee
Dish: Deviled eggs with chipotle romasco basil tomato
Restaurant: Jasper's Corner Tap and Kitchen
Chef: Adam Carpenter
Dish: Carrot Cardamon Gelee with vegetable confetti's crab meat and citrus salad
Restaurant: Fleur de Lys
Chef: Hubert Keller
Dish: Vegetable Samosa with Tamarind Chutney
Restaurant: New Delhi Restaurant
Chef: Ranajan Dey
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